Make 12-16 squares

For the base:
100g dates, pitted
130g toasted almonds
1½ tbsp coconut oil or margarine, melted
Pinch of salt flakes

For the date caramel:
125ml maple syrup
230g dates, pitted
90g peanut butter
60ml coconut oil, melted

For the topping:
100g dark chocolate
¼ tsp vegetable oil

1. Line a 19cm square tin with parchment paper. In a food processor, whizz together the dates, almonds and oil until smooth. Press into the tin and leave to set in the refrigerator for one hour.
2. In a food processor, whizz together all of the ingredients for the date caramel for two minutes until smooth. Spread this mixture over the base.
3. Melt the chocolate and oil in the microwave or over a double boiler and pour this mixture over the caramel. Sprinkle with sea salt and place in the refrigerator for one hour to set.
4. Using a sharp heated knife, cut the bake into 12-16 pieces.

Per Serving 243kcals, 13.9g fat (6.6g saturated), 29.1g carbs (23.5g sugars), 4.1g protein, 3.2g fibre, 0.044g sodium